Thanksgiving is rapidly approaching. Where has November gone? No complaints here, however. It just means that I’m closer to the semester being over 🙂
In honor of Thanksgiving, I’m doing a “creamed” spinach recipe this week!
I’ve found that as I’ve gotten older, I rarely drink milk anymore, let alone cow’s milk. Water is my drink of choice. Therefore, it’s annoying to use a recipe that calls for milk (or cream that I then replace with milk). After I use it, it usually just sits in the fridge until it goes bad. Because of this, I’ve been using more and more of canned coconut milk lately. And I guarantee you, that does not go bad in my house. Plus, it makes this dish paleo-friendly 🙂
Need another Thanksgiving recipe? I made these biscuits last year. Ironically though, they do require milk!
Paleo Creamed Spinach
22 oz fresh spinach
1/2 of one butternut squash, cut into SMALL pieces (you can add more or less, depending on how much squash you want)
1 tbsp ghee
1 small onion, chopped in small pieces
1 tsp nutmeg
salt and pepper
1 cup full-fat, canned coconut milk (or more)
Fill a large pot with 6 cups of water. Bring to a boil and gradually add spinach. Once all the spinach is wilted, drain in a colander, pressing against the spinach with the back of a spoon to release as much liquid as possible. Set aside.
Melt ghee in a deep skillet over medium-low heat. Add in butternut squash and cook until tender, about 10 minutes (this might take a longer or shorter amount of time depending on the size of your pieces.) Add in onions and sauté for 5 minutes. Add in spinach, followed by coconut milk, nutmeg, salt and pepper. Cook for another 5 minutes before serving.